Yield
1 1/2 quarts

How to Make It

Sauté first 4 ingredients in butter in a small Dutch oven until tender. Add flour; stir well. Gradually add broth, stirring constantly. Stir in rice and salt and pepper. Cook, uncovered, over medium heat until thoroughly heated. Remove from heat; stir in milk and wine. Ladle into individual soup bowls.

Oxmoor House Homestyle Recipes

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